Is it possible to eat fern? Fern: beneficial properties

Bracken Fern (Pteridium aguillinum)

Description

The scientific name of the plant comes from the following words: pteron is Greek for “wing” and aquila is Latin for “eagle”. The leaves of this fern really resemble the wing of a huge bird.

The bracken stem grows underground. Young leaves - fronds - are formed in May and at first resemble a snail, and as they grow, they unfold and resemble a hook. The petiole of the leaf is called rachis. Ferns reproduce by spores.

Interesting Facts

Fern is one of the oldest plants on earth, surviving until today. Scientists believe that the compressed wood of ancient ferns became the main forming material of coal.

Everyone knows the belief that whoever finds a fern flower on the night of Ivan Kupala will be able to find all the treasures and open all the hearts. This is just a legend - the fern never blooms.

Compound

The rhizome of bracken fern contains starch, alkaloids, saponins, hydrocyanic and bracken-tannic acid, essential oils, flavonoids, fat, tannins. Young shoots are rich in vitamins, tocopherol, riboflavin, carotene, and nicotinic acid.

The proteins of bracken fern are similar in their properties and composition to the proteins of grain crops and are easily digestible. Fern has long been used as food by taiga dwellers in the Far East, as well as by residents of Korea and Japan. The use of fern has a beneficial effect on growth processes, helps the formation of the skeleton, metabolism, activity nervous system, increases performance, improves condition endocrine system, promotes the removal of radionuclides from the body.

Application

Fern is used in cooking by different peoples of the world. Salads are prepared from young leaves, “snails” are boiled, fried, pickled and salted for the winter, and used as a seasoning for meat. Bracken fern rachis tastes like mushrooms. IN fresh Don't use ferns!

Beneficial features

IN medical purposes Fern has been used for a long time. A decoction of rhizomes and herbs is taken internally for diseases of the spleen and intestines, for aching joints, diarrhea, jaundice, headache and chest pain, for dry pleurisy, noise in the head and, as a laxative, diuretic, analgesic and anthelmintic.

Externally, a decoction of fern rhizomes is used for wounds, eczema, scrofula, and abscesses. The infusion can be used for ulcers and rheumatism in the form of baths.

Contraindications

Fern infusions and decoctions should be used very carefully, under the guidance of an experienced herbalist, since fern is poisonous.

You cannot use fern during pregnancy!

Overdose can lead to nausea, vomiting, headache, dizziness, convulsions, decreased blood pressure, respiratory depression, weakening of cardiac activity and even death.

Calorie content and the nutritional value fern

Fern calories - 34 kcal.

Nutritional value of fern: proteins - 4.55 g, fats - 0.4 g, carbohydrates - 5.54 g

Fern - calories and properties. The benefits and harms of fern

Calorie content: 34 kcal.

Energy value of the Fern product (Ratio of proteins, fats, carbohydrates):

Proteins: 4.55 g (~18 kcal) Fats: 0.4 g (~4 kcal) Carbohydrates: 5.54 g (~22 kcal)

Energy ratio (b|w|y): 54%|11%|65%

Fern: properties

How much does Fern cost (average price per 1 kg)?

Moscow and Moscow region.350 rub.

The scientific name of this plant comes from pteron, which means “wing” in Greek, and aquila, which means “eagle” in Latin. The leaves of the fern actually somewhat resemble the wings of a huge bird. As you know, the stem of a fern grows underground, and at the end of spring fronds begin to form - young leaves that at first look like a snail, and then, growing and unfolding, resemble a hook.

This plant has long been included in the diet of Far Eastern taiga inhabitants, as well as residents of Korea and Japan. Today there is interest in fern as food product, is also demonstrated by domestic consumers. By the way, the protein content in fern in its composition and properties is close to those in grain crops, and therefore this product is easily absorbed by the human body. The calorie content of fern, namely 100 grams of plant shoots, averages 34 kcal.

Different peoples of the world know and appreciate not only beneficial features fern, but also its gastronomic qualities. Based on the shoots and young leaves of fern, they often prepare delicious salads, and the “snails” themselves are boiled, fried, pickled and salted for the winter, and then used as a seasoning for meat. By the way, cooked fern shoots taste somewhat like mushrooms. However, remember that ferns cannot be eaten without heat treatment.

Types of fern

Today it is customary to distinguish about 300 genera and more than 10,000 species of ferns. The most famous and visible in the forest is the bracken fern. It is used for culinary purposes and is also used for treatment. various diseases in alternative medicine.

Fern composition

It has been established that the fern (in particular, its rhizomes) contains substances such as saponins, alkaloids, starch, bracken-tannic and hydrocyanic acids, flavonoids, fat, essential oils and tannins. Meanwhile, young shoots of fern are rich in vitamins, tocopherols, riboflavin, carotene and nicotinic acid.

Benefits of fern

The medicinal benefits of bracken fern have been known for a long time. This plant is effective for diseases of the spleen and intestines, for aching joints and diarrhea, headaches and chest pains, jaundice, dry pleurisy, noise in the head and ears, and also as a laxative, analgesic, anthelmintic and diuretic. Then it is recommended to use it internally in the form of a decoction of herbs and fern rhizomes.

Harm to ferns

However, it is recommended to use infusions and decoctions of bracken fern with great caution. The fact is that this plant is poisonous, and therefore the fern is quite likely to be harmful to humans. By the way, it is completely prohibited to use it during pregnancy.

Product proportions. How many grams?

The nutritional value

Fern - properties and applications

Medicinal and beneficial properties of fern

An inconspicuous fern... Probably, many of us, when we came to the forest to pick mushrooms, paid attention to entire plantations of forest fern, which grows wherever it pleases. But this is only at first glance.

It turns out that forest fern never grows on poor, dehydrated soils; its usual place of growth is soil rich in humus, preferably in thickets of alder or aspen. As you know, aspen is the most “disinfected” tree; it does not allow forest pests to approach it, retains green foliage the longest, and practically does not rot at the root. Consequently, forest fern also has similar disinfecting properties.

Since ancient times, in villages, especially those surrounded by small forests, fern has been used to preserve crops, as a means of repelling rodents, and for drying out attics and basements.

So I want to talk about the wonderful properties of ordinary forest fern.

When I visited my grandfather in the village for the summer, we collected bags of ferns in early August. Then I noticed that my grandfather hung fern brooms in the attic, scattered them in the cellar, and dried whole bunches for the winter. Later, while studying at the Timiryazev Academy, I took for course work theme "Ferns". Having studied many types of ferns, I came to the conclusion that several of their species actually have a beneficial effect not only on environment, but also on human health.

I will deliberately not name Latin names, I’ll just say: those same long-finned ferns that are found everywhere are a miracle cure for humans.

In August, small brown spores ripen on the back of the fern leaves. This is the point where fern is suitable for treating joints and joint pain. I usually do this procedure: sore spot I apply fern leaves with spores to the surface of the skin and bandage them with old cotton strips of fabric. I don't know why, but the bandage won't do. During the night the fern dries to a state of fine dust, I remove it and repeat the procedure every other day for a week. Believe it or not, after a week the joint pain is no longer even a memory!

Read also: Cohosh (photo) - cultivation and care

I tried collecting ferns for future use: the same effect. As long as the spores do not fall off naturally (and they disappear about three months after harvesting), the fern has the same healing power.

My old friend who got inflammation of the joint fluid knee joint, was cured by fern in just a month of treatment, although before that he was limping from constant pain in his knee.

But that's not all.

In our country house During the winter, mold constantly appeared on the walls, on the floor, and especially in the attic.

The house is ordinary, a panel house, but every spring we still had to scrape off this mold, dry the house, and sometimes change the boards. And then I remembered about ferns, or rather, how my grandfather hung them all over the attic. I filled bags of three fresh leaves, didn’t even dry them, but simply lined the perimeter of the attic, laid out fern brooms on the floor and in the underground. There was still a lot left, I didn’t throw it away, I left some on the porch, and some I moved to the beds with garlic planted before winter.

In the spring I couldn’t believe my eyes: no mold anywhere, even in those places where it was, no matter how hard they fought it!

The attic is dry, clean, not a single family of mice in the underground! And literally every year in the spring I didn’t know where to go from them!

Of course, I didn’t quite believe it, I thought maybe it was an accident...

Closer to August, when fern spores began to ripen, I again visited the forest and brought some, choosing leaves with the most ripened spores. The cabbage ripened, and the caterpillars simply became insolent. I literally wrapped cabbage heads with fresh fern leaves.

I don’t know what happened there at night, but in the morning there wasn’t a single caterpillar on any of the heads of cabbage - how they disappeared! The fern stayed on the cabbage for about 2 months without removing it and the cabbage turned out great!

When I realized that fern has such miraculous powers, I just started experimenting. So, I buried the leaves that dried up after winter in the holes around raspberries, currants, and gooseberries. I noticed: there were fewer aphids, the leaves stopped curling, as if attacked by moth.

He brought fresh leaves with spores that had not yet hatched. Shredded. I note that the result was a very fragrant, heterogeneous mass. I dug it into the holes again. I’ll get ahead of myself, but such a harvest is on mine berry bushes I've never seen! Raspberry without a single wormhole. Currants, even on old bushes, yielded a harvest no worse than new plantings. A year earlier, I noticed traces of scab on one gooseberry bush and wanted to dig it up, but not a trace of it remained. The gooseberries grew smooth and strong, which has not been the case for a long time.

Such success will truly make your head spin. I started using fern everywhere and everywhere, grinding up unripe leaves, and laying ripe ones with spores before winter. And then I realized that fern is not useful everywhere. So, I literally burned the plantings remontant strawberries when I covered it with ferns for the winter. Apparently, it is not useful for all plants.

In the end, I use ferns to protect beds from mice, to dry out the attic and underground. But I try not to overdo it with garden plants. It is better to check on a small plot of soil whether fern feeding is suitable.

But in general, there is nothing more beautiful in a garden plot than plants that feel at ease in the wild.

I now grow on my plot all types of ferns that are found in our forests. This is a wonderful ornament for flower beds, ferns look amazing in single plantings on the lawn, even for decoration garden paths and park areas are perfect.

And now some tricks that are necessary for good survival of ferns in your area. Ferns take root best in the phase of unopened curled leaves, that is, fresh from the ground.

In any place where you find fern seedlings, you can safely dig up the rhizome and transfer it with a lump of earth to garden plot. Ferns love shade; there will probably be a place on the site that is needed for planting. Add three drops of ordinary greenery to a previously prepared hole: this is necessary for general disinfection of the soil. Transfer fern seedlings to the holes, sprinkle with soil from the place where you took it from, and compact the soil.

Do not water, do not loosen, and generally forget that your fern should grow. But when the leaves open, you can feed them a little: half a matchbox of bird droppings in a bucket of water - this is enough to throw out powerful leaves.

I would like to add that a fern transferred from its usual habitat to a garden plot may not produce spores at all. This means that something is wrong and new plants will need to be replanted.

Fern loves transplants, but responds to them very slowly, it seems, even reluctantly. In fact, you won’t even notice how ferns decorate your area.

It is not at all necessary to cut off wilted fern leaves for the winter. They are, as in natural environment, they will lie down on their own and rot during the winter, giving the top layer of soil at least a little useful microelements and nutrients.

In a word, do not be indifferent to ferns!

©A. Nevmerzhitsky, Perm

Fern

The scientific name of fern comes from the following words: pteron - from the Greek word for “wing”, and aquila - from the Latin word for “eagle”. The leaves of this plant really closely resemble the wing of a huge bird.

The stem of a fern grows underground. In May, young leaves are formed - fronds, at first very similar to a snail, and as they grow, they unfold and resemble a hook. The petiole of the leaf is called rachis. Fern reproduction occurs by spores.

Bracken is one of the most ancient plants on earth that has survived to this day. The opinion of scientists is that the compressed wood of the most ancient species of ferns is the main material that forms coal.

There is a belief that whoever finds a fern flower on the night of Ivan Kupala will be able to find all the treasures and find the key to other people's hearts. But this is just a beautiful legend - the fern never blooms.

The protein content in bracken fern in its properties and composition is close to that of proteins in grain crops, therefore it is easily digestible. This plant has long been included in the diet of taiga inhabitants of the Far East, as well as residents of Japan and Korea. Eating bracken has a beneficial effect on growth processes, promotes the formation of the skeleton, improves metabolism, normalizes the activity of the nervous system, increases the body's performance, removes radionuclides from the body, and helps improve the condition of the endocrine system.

Different peoples of the world use fern in cooking. Salads are prepared from shoots and young leaves, and “snails” are boiled, fried, pickled and salted for the winter, they are used as seasonings for meat. Fern rachis tastes like mushrooms. Without processing, i.e. fresh, bracken is not eaten!

Composition and calorie content

The fern rhizome contains saponins, starch, alkaloids, hydrocyanic and hydrotannic acids, flavonoids, essential oils, fat and tannins. Young shoots contain a lot of vitamins, tocopherols, riboflavins, carotene and nicotinic acid.

The nutritional value of fern is as follows: proteins - 4.55 grams, fats - 0.4 grams, carbohydrates - 5.54 grams, calorie content of bracken - 34 kcal.

Beneficial features

Bracken fern has been used in medicine for a long time. For diseases of the intestines and spleen, for diarrhea, aching joints, jaundice, for headaches and chest pains, for dry pleurisy, for noise in the ears and head, and also as a laxative, analgesic, anthelmintic and diuretic, it is recommended to use a decoction of the rhizome and fern grass.

Decoctions from the rhizome of bracken fern are also used externally. Indications for such treatment may include wounds, scrofula, eczema, and abscesses. You can take baths with an infusion of this plant for ulcers and rheumatism.

Harm and contraindications

Decoctions and infusions of bracken fern should be used with great caution. It is advisable to do so under the supervision of an experienced herbalist, since fern is a poisonous plant.

The use of bracken is contraindicated during pregnancy!

An overdose of fern can cause vomiting, nausea, headache, convulsions, dizziness, low blood pressure, respiratory depression, weakened cardiac activity and even death.

Add a comment

The bracken fern decorates birch groves with its spreading legs all summer long. Altai Territory, Far East, Siberia and the Urals. Fans of hiking in these parts enthusiastically admire its mysterious meadows, but few people know that this miracle plant is highly valued for its refined taste and beneficial properties. Recently, local gourmets have also become interested in recipes for fern dishes.

Unpretentious, beautiful and unkillable

Bracken fern is a herbaceous plant that resembles a low shrub. It usually grows in dense colonies, united underground by a common rhizome. Bracken is found in different climate regions throughout the earth. It is very easy to recognize by its beautiful feathery leaves, similar to acacia branches. If you cut the stem of a fern crosswise and carefully examine its image, you can see in it the eagle that gave this plant its name.

The common bracken fern is known for its vitality. It thrives in any soil, even the most infertile, rocky or sandy. Once settled, he remains in this place for many years. Summer residents and farmers do not like it for this, as they wage a fierce struggle with it as a difficult weed, which is almost impossible to eradicate. Even if there is a fire that destroys everything in the forest, grove or garden where this plant grew, it will be the first to sprout and sprout new shoots.

From harm to benefit - one step

Despite the widespread attitude towards ferns as weeds, two of their species are still classified as edible - ostrich and bracken. It is worth noting right away that these plants can be used for food only after following certain precautions. They cannot be consumed fresh, as they contain toxic substances that are poisonous to humans.

If there is such a risk, is bracken worth consuming? The beneficial properties of this plant far outweigh the minor dangers that can be easily eliminated. This has long been understood by residents of many Asian countries, where ferns are not just a delicacy, but are considered a national dish. Such love makes it possible for those who live in Kamchatka and the Primorsky Territory of Russia to have additional income.

Starting in May, when the first bracken shoots appear, many go to the taiga to collect this delicacy, which is purchased en masse from the population for export to China and Japan. Why is this plant loved so much in the East?

A storehouse of benefits, taste and health

Dishes made from bracken fern contain many useful elements that are found both in young shoots and in rhizomes. The leaves provide the body with the following substances:

1. Phytosterols - reduce cholesterol levels in the body.

2. Flavonoids - strengthen capillaries, regulate blood clotting, improve vascular permeability.

3. Sesquiterpenes - have an anthelmintic, anthelmintic effect.

4. Tannins (catechins) are indispensable for the prevention of cancer, and also increase immunity and preserve youth.

When eating young shoots and stems of bracken fern, the body benefits from elements such as essential oils, glycosides, alkaloids, fatty oils, aspartic, nicotinic, glutamic acids, tyrosine, phenylalanine, iodine, phosphorus and many other trace elements and vitamins. Thanks to such a rich composition, bracken fern is valued. Its beneficial properties stimulate metabolism and increase the body's stress resistance.

Don't miss the short collection period

Let us now proceed to a detailed description of all the nuances that must be taken into account if you want a safe and tasty bracken to appear on your table. Preparation begins with proper collection. Although this plant can be found in forests, ravines, birch forests and even in your garden throughout the warm season, it should only be collected for cooking in the spring. The fact is that young shoots that have not yet produced leaves are edible.

At the end of spring, the shoots begin to harden, the spreading paws with leaves turn into a bush, which is no longer suitable for food, since it contains large quantities contains bitter glycosides, and also significantly increases the level of toxic substances. It is important not to miss that short period when the bracken is still young, its stem is fragile, and the young shoots are bent into a hook. Such branches are as easy to collect as dandelions - they break easily, and their delicate leaves are rich in various substances.

Set goals and allocate time

Harvested bracken should be stored in the refrigerator for no longer than two days. During this period it must be processed, otherwise it will become completely poisonous. This must be taken into account when collecting. If your goal is to surprise your friends with an exotic dish, you should not collect it in large quantities. If you want to stock up while it is still edible in order to pamper yourself with its unusual taste throughout the year, then it is worth setting aside several days for these purposes, since you will need time not only for trips to the forest or grove for fern, but also for its processing.

Having collected the required amount of raw materials, immediately begin preparing it. Start with sorting - select a small number of beautiful and uniform heads to treat yourself to this delicacy this evening. Place the rest in the refrigerator. We will process it for a long time in order to prepare it for the winter or for future use. For this purpose, the plants will need to be salted, pickled or dried, but more on that later.

Preliminary processing

So that the dinner from the fern is not overshadowed food poisoning, you need to properly prepare freshly harvested raw materials. First of all, it is necessary to cleanse it of bitterness and toxic substances. Perfect option, which will allow you to preserve the beneficial substances and presentation of the fern as much as possible - this is soaking. The shoots prepared for cooking are dipped in a salty solution for a day, after which they are soaked in fresh water. Such Preliminary processing will make young bracken shoots completely safe and palatable.

If you don’t want to wait a whole day, then you can remove the bitterness from the fern using several stages of boiling. First, take a copper basin and pour a large amount of water into it. Bring it to a boil, add salt, immerse the shoots very carefully for two to three minutes. After this, you should replace the water and bring it to a boil again. This should be done two or three times.

During the last boiling, the shoots need to be boiled for about ten minutes, constantly monitoring the process. As soon as the fern heads curl into beautiful green rings, they should be removed from the heat. Now let's start preparing the bracken. The recipes for almost all bracken dishes are similar, differing only in the presence of ingredients. They are based on the same cooking methods that we are used to using when processing mushrooms.

Stocking up

Let us now return to processing the fern, which was put in the refrigerator. We want to store these reserves of raw materials for a long period of time by salting them. To do this, you need to take a large container, it is best wooden barrel. Place the collected fern into it, mixed with salt in a ratio of 3 to 10 (for three kilograms of salt, 10 kilograms of raw materials). Cover with something heavy so that the brine appears under pressure. After two weeks, the brine should be drained and replaced with a new one, which should be prepared in a ratio of 2 to 10. Leave again for two weeks, after which the fern, if desired, can be salted again in a ratio of 1 to 10. After this, the shoots should be folded into bunches and dry.

Salted bracken can be stored as long as dried mushrooms. Before cooking, it should be pre-soaked and then used. In addition to pickling, bracken can be prepared in pickled form according to the scheme used for mushrooms.

Fern salad

The simplest recipe for how to cook bracken is to make it into a meat salad. Boiled beef or veal are best. You will also need hard-boiled eggs, green onions, hard cheese, fresh tomatoes and mayonnaise. All ingredients should be taken in equal quantities. Cheese, meat, tomatoes need to be finely chopped.

Pre-soak the bracken in water (salted) or boil it (raw). Place the prepared shoots in a frying pan in heated oil and simmer to remove excess moisture. After this, mix all the products evenly and season the salad with mayonnaise. Garnish it with finely chopped green onions.

It is impossible to cover all the many recipes that chefs offer for preparing bracken. These can be not only the famous Korean salads made from pickled fern, but also Russian inventions such as dumplings, pancakes and even pies stuffed with fried bracken. All these experiments became possible due to the fact that it tastes similar to mushrooms, so the same dishes are prepared from it.

Also to simple recipes include fried fern, which can be used as a gravy for any side dish. It's very easy to prepare:

1. Finely chop one onion and fry until transparent.

2. Place 400 grams of boiled fern in a frying pan and fry for another 10 minutes along with the onion.

3. Separately mix half a glass of sour cream with one tablespoon of flour.

4. Pour the mixture into the fried fern. Place in the oven. When a golden brown crust forms, remove. Serve hot.

Bracken fern is one of the favorite dishes of residents of the Russian Far East, China, Korea and Japan. And despite the fact that most residents of our country do not even imagine how this plant can be eaten, bracken fern is consumed in many parts of the planet, as it has excellent properties. taste qualities and a wide range of beneficial properties.

Description of bracken fern:
Bracken is a perennial fern plant. Of the huge number of ferns, only a few can be eaten; bracken is one of them. Bracken grows almost all over the globe and is one of the most common ferns in Russia. Young shoots of bracken with leaves that have not yet blossomed are consumed as food. mature plant It should not be eaten as it contains substances that are toxic to the human body. Bracken shoots are boiled, fried, stewed, salted, pickled, and prepared into salads, hot dishes and cold appetizers. Bracken goes well with meat, fish, vegetables, cereals and legumes. Bracken fern is not consumed fresh. This type of fern is also used in folk medicine, industry and pharmacology.

Composition of bracken fern:
The composition of bracken fern shoots includes minerals - sulfur, phosphorus and other macro- and microelements. Bracken fern contains fiber, sugars, carotene, group B, amino acids, tannins, flavonoids, phytosterols, glycosides and other substances beneficial to human health.

Calorie content of bracken fern:
The calorie content of bracken fern is about 35 kcal per 100 grams of product.

Useful properties of bracken fern:

• Regular consumption of bracken fern helps strengthen the immune system.

• It has a beneficial effect on the cardiovascular system and improves blood composition.

• Helps normalize blood sugar levels.

• Fern renders positive influence on the functioning of the thyroid gland and endocrine system.

• Favors normal operation gastrointestinal tract, improves metabolism, removes toxins and waste from the body.

• Bracken fern helps remove radionuclides from the body.

• Strengthens bone tissue.

• Increases the body's performance, improves the functioning of the nervous system, and helps cope with stress.

• Substances contained in bracken shoots slow down the aging process and help maintain youth.

Bracken fern contraindications:
If you are pregnant or have serious internal diseases, you should consult your doctor before consuming bracken fern shoots. As with almost all foods, when eating bracken you need to remember that everything is good in moderation!

Fern is considered one of the most ancient plants on our planet. It appeared several million years ago. In ancient Rus' there was a belief that any secret would be revealed to the person who found its flower. In European culture it was believed that it appeared thanks to the goddess Venus, who lost her hair. A flower can be both beneficial and harmful.

Structure and reproduction

The plant does not have seeds, but at its base there are sori (spores) that allow it to reproduce. The leaves of the plant are pinnately dissected, vaguely reminiscent of the plumage of a bird's wing.

The shrub has fairly wide rhizomes Brown and many adventitious roots. Growing, the fern reaches a height of 30 to 90 centimeters. Since it reproduces with the help of spores, flowering is not typical for it.. The ripening of spores is only vaguely similar to flowering.

Indoor fern

Thanks to its beautiful carved leaves, the flower is of great interest to flower and plant lovers. Exists some indoor species . Among them is Nephrolepis, which has feathery leaves that grow up to 70 centimeters. And also - asplenium, which has solid, dense foliage.

When grown at home, the plant needs careful and careful care. It doesn't like direct hits sunlight, but prefers coolness, so the best temperature for its life and development at home is +16 °C. The plant should be watered moderately, not allowing the soil to dry out.

The most popular, besides those already mentioned, among indoor species are:

• Maidenhair.
• Blekhnum.
• Davallia.
• Dixonia.
• Platycerium.

Other types will be discussed below.

Far Eastern view - features

The plant also has a large number of wild species. Let's take a closer look at the Far Eastern species, also called bracken. This species received this name due to the fact that when the stem is cut transversely, the pattern of vascular bundles resembles an eagle spreading its wings.

Bracken belongs to the Dennstedtiaceae family (family of Centipede ferns) and is perennial plant . This fern begins its development underground, where leaves are formed - fronds (translated from Greek as “palm branch”), which initially look like a snail shell. Later, unfolding a little, the leaves take on a hook-like shape, and only then, unfolding completely, they become similar to the plumage of a bird’s wing.

Bracken prevalence

Bracken is very widespread throughout the planet, but the greatest concentration of growth is concentrated on Far East Russia. He lives in deciduous and coniferous forests, on open hills, in thickets of other bushes.

Occasionally, bracken forms dense thickets over a large area, dominating among other plants in the grass cover. In its natural habitat, it grows in almost any soil, even sandy and rocky. Bracken often grows in small colonies. This shrub has a high degree of vitality and will grow in the same place even after a fire.

Thai

The Thai view is beautiful aquarium plant with several long rhizomes and elongated leaves complex shape bright green color. Typically, such a plant does not exceed 30 centimeters in height. For full development, it needs heating of the walls of the aquarium in winter and cooling in summer. Frequent water changes are not necessary.

At good lighting this species will grow large leaves that will have a rich green color. To do this, it will be enough to use one or two incandescent lamps of medium power and illuminate the plant with them for 12 hours every day.

Indian

The Indian species is widely distributed throughout the world. in areas with tropical climates. This type is the most popular indoor plant from the whole family. It has finely dissected leaves with a shade of soft green color. Often the Indian species does not grow more than 50 centimeters. It is ideal for small to medium sized aquariums. When the temperature drops to + 20 °C, growth is significantly reduced and the leaves become extremely small. It is necessary to protect this species from direct contact sun rays, but at the same time providing him with good artificial lighting.

Red and tropical

Red differs from other species in that its leaves have a reddish tint, which is characterized by a wide and large shape. The red fern grows up to 30 centimeters in height. The ideal temperature for this species ranges from +20 to +30°C. This fern grows slowly, but does not require special care.

Tropical, growing, reaches a height of 20 centimeters and has a voluminous appendage root system. Tropical species are divided into subspecies. Some, like vines, rise several meters in height along the trunks of neighboring trees, where there is a lot of sunlight. Tropical moss ferns prefer dampness and live in small depressions in the ground.

With their developed root system, they absorb a lot of moisture found in these places.

Why is fern useful?

Fern is widely used to treat various diseases. About him medicinal properties in their scientific works Dioscorides and Pliny also wrote. Avicenna created in the 11th century detailed description this plant and how to use it to treat various ailments. This shrub and medicines created on its basis have a wide range of beneficial effects on the human body.

Namely he:

In the preparation of decoctions and various kinds of medicines, both the foliage and roots of the plant are used.

They contain a large number of useful substances, namely:

Use in folk medicine

Fern is used in Chinese medicine as an antipyretic for hepatitis infections. In Indian medicine, a decoction of it is used for spleen infiltration. Alcohol tinctures are used as antibiotic agent.

In folk medicine, an infusion from the rhizome helps in the fight against worms and childhood rickets. It is also used as a wound-healing and antitussive agent. Decoction of leaves used for rheumatism, abscess and eczema by making compresses.

A decoction of the leaves is also prescribed in the treatment of acute respiratory diseases and to get rid of pain in the area of ​​the joints. Powder made from the roots of the plant helps get rid of helminths and improves the functionality of the intestines and spleen.

Eating

In Russia, Korea, China, Japan, in countries South Africa and Polynesia, young leaves and shoots of ferns (rachis) are used for food as regular vegetables. Fern is placed raw in salads, fried, boiled, pickled and pickled. It is also used as a seasoning.

In the Kamchatka and Primorsky territories, ferns are collected on an industrial scale and then exported to China and Japan in raw and processed forms. In the Russian Far East, ferns are fried and preserved.

In China and Japan starch is obtained from dried fern roots. The Japanese and Koreans make confectionery products from bracken fern. The dried, crushed roots of the plant are used for baking bread. Due to the fact that fern roots contain about 45% starch, it is used in brewing and in the manufacture of glue.

Indigenous people of New Zealand (Maori) and North America They prepared ersatz bread (surrogate) from the dried roots of the bracken fern and ate it raw. During times of famine, fern bread was also baked in Europe.

Application on the farm

Bracken leaves are used by farmers to prevent rotting. Veterinarians use fern in the treatment of epidemic diseases in animals and birds.

Bracken was used in the Middle Ages in Europe as fertilizer and fuel. Fern ash contains a high content of potassium carbonate (potash), which was used in glass making and soap making. The bleaching and cleaning properties of potash were used until the 19th century.

With the help of fern rhizomes, wool is dyed black and various shades. yellow color. The leaves of the plant produce green and olive colors used to dye silk. The fern is used as a repellent against bedbugs, ticks, cockroaches and flies.

Fern - benefits and harm at the same time

Despite all the advantages and benefits of fern, it also has contraindications. First of all, we should not forget that it contains toxic substances. That is why, before using it, consultation with a homeopathic doctor or herbalist is necessary. Pregnant and breastfeeding women are strictly prohibited from eating or using decoctions and infusions of bracken fern.

Strict adherence to dosage is necessary during the manufacturing process of the drug. If this rule is not followed and the manufactured medicine is used, the following symptoms may appear:

• Urge to vomit.
• Strong headache.
• Cramps.
• Dizziness.
• In rare cases, even death is possible.

If the above symptoms appear, you should immediately consult a doctor and rinse your stomach.

Other contraindications

It is also contraindicated to use medications prepared on the basis of bracken fern for such ailments as:

• Various kidney diseases.
• Stomach ulcer.
• Liver diseases.
• Tuberculosis.
• A number of different diseases that are chronic.

Before making a decision regarding whether or not to start growing fern at home, you should thoroughly study the harmful and beneficial properties of this plant.

Fern in superstitions

There is an opinion according to which the properties of the so-called energy vampire taking away from the people around him vital energy. As a result, they become tired, sleepy and weak.

In ancient times, it was believed that along with the fern brought into the home, a person brought with him various evil spirits, which later drew energy from the person.

In some cultures, on the contrary, it is believed that if a fern grows in the house, then it will give the home and its inhabitants peace and tranquility. Certainly, modern man, as a rule, treats such things with a reasonable amount of skepticism. Although, what to believe in and what not is everyone’s personal choice.

Analyzing the information presented in this article, we can conclude that fern still has more positive than negative qualities. If this plant is used correctly and wisely, a person can get many benefits.

Plants are the most ancient medicines that humans began to use. Our distant ancestors, using not so much experience and knowledge as animal sense and intuition, used plants to heal diseases and wounds. Medicinal plants still play a vital role in medicine and pharmacology today: a huge number medicines made from plant ingredients.

In our country there are many medicinal plants that are used in both traditional and alternative (folk) medicine. One of the very common and well-known plants that are used for treatment is the bracken fern or common bracken. This plant is also used in cooking; dishes made from it are especially popular in Asian countries.

General information

Common bracken (Pteridium aquilinum (L.) Kuhn) is a perennial fern belonging to the bracken family, one of the most common large ferns in Russia. This plant has a very wide geography; it is found almost anywhere on our planet, with the exception of northern latitudes.

Lives in both coniferous and deciduous forests, prefers sunny places and poor soils. Can form continuous thickets. Propagates well with vegetative propagation.

Appearance

Usually the plant is 30-100 cm in height, but specimens up to 150 cm are often found. The leaves are strongly pinnate, sitting on fleshy cuttings. The leaf blade is hard and dense, with a specific odor. The leaf has a triangular shape. The plant has several powerful vertical and horizontal rhizomes, which it uses, among other things, for vegetative propagation. Sori, like those of other ferns, are located on the underside of the leaf blade.


Active substances

The bracken fern contains a large number of different chemical substances, almost all of them can have a very strong effect on the human body. Here are just a few of them:

Catechins;
flavonoids;
riboflavin;
a nicotinic acid;
glycosides;
carotene;
tocopherol;

And this is far from full list. In addition, bracken is rich in microelements, which are very beneficial for our body. Among them are iodine, potassium, calcium, magnesium, nickel, sulfur and phosphorus.

As you can see, this plant is quite rich active substances and they can both help a person from many ailments, and cause serious harm if used incorrectly.

Fern in medicine

This fern has long been used in medicine to treat a wide variety of diseases.
Young shoots and leaves are used to treat the digestive system and spleen. A decoction of the leaves is used against coughs and also to remove helminths. Rhizomes are used for diseases musculoskeletal system: aching joints, rickets, rheumatism. An infusion of bracken rhizome is used to treat skin diseases: eczema, wounds or abscesses.

In the Middle Ages, bracken was used as an anthelmintic. Today, medicines from this plant also regularly help with many diseases. Many of the effects that these drugs have can be described in one term: improvement and normalization of metabolism.

Why is bracken fern valued, what are its beneficial properties?

Stimulating growth;
increasing immunity;
stress relief;
improving the functioning of the endocrine glands;
increased performance;
improving the metabolism of some microelements (iodine, potassium).

And also, according to Japanese research scientists, as they reported in the press, bracken is a plant that removes radionuclides from human body.

To whom is bracken fern dangerous? What harm does it cause?

Despite what kind of medicinal plant bracken fern is beneficial, bracken fern is actually very dangerous, so it should be used with extreme caution. Do not self-medicate at random! An overdose of fern preparations can be fatal. And we are on this page of the website www.! The plant is poisonous and should only be used under the strict supervision of a doctor. Remember this!

The use of bracken preparations is contraindicated:

Pregnant;
small children;
nursing mothers;
persons with individual intolerance.

Symptoms of bracken poisoning are as follows: nausea, vomiting, dizziness, severe convulsions, weakened heart function and low blood pressure. Impaired liver and kidney function. Various allergic reactions are possible.

Use in cooking

For a long time, bracken has been used in the cuisines of different peoples of the world. It is still widely consumed today, especially in Asian countries. Previously, it was used in Russia. Today, fern shoots are considered a delicacy in Korea, Japan, New Zealand and China.

For cooking, only young, not yet unfurled shoots (snails) can be used. Therefore, it is important for the collector to choose right time for harvesting shoots. If you missed the right moment and the shoot hardens, then it is no longer suitable for food. It becomes bitter and toxic.

Young shoots are rich nutrients and microelements. They can be boiled, fried, pickled, and used in salads.

After collection, fern shoots can be stored for no more than two days; after this period, they become poisonous. So, it is better to process the collected plants immediately. The collected shoots need to be soaked for a day in salt water, and then washed in cold running water. After this, the shoots need to be boiled several times, and each time after boiling, change the water. Only after this can you safely use fern for cooking.

Fern can be salted and thereby make long-term reserves. To do this, you need to take a wooden container, put bracken there and cover it with salt, in a ratio of 3 to 10 (3 kilograms of salt per 10 kilograms of fern). Cover the container with a lid and place a weight on top. After two weeks, drain the brine and make a new one, now taking a proportion of 2 to 10. After another two weeks, do the same operation with a proportion of 1 to 10. Then the fern is taken out and dried. Then it can be used after soaking it.

The taste of bracken is very similar to mushrooms, so it can be used in the same way. Fern can be used as a side dish or as an addition to meat, fish, vegetable and other dishes. When crushed, it can be used in sauces or gravies. The amount of protein in bracken shoots approximately corresponds to its content in cereals, so bracken is easily absorbed by our body if it is prepared correctly.

And remember the most important rule of using this plant: it should not be eaten raw. Before use, bracken must undergo heat treatment.

Bracken fern - recipes

In Korean

Prepare:

600g fern
70ml soy sauce
100ml vegetable oil
1/4 tsp. hot ground red pepper
4 cloves of garlic
1 tsp ground coriander

Preparation

Soak the fern for about 12-13 hours, changing the water 4 times during this time. Place a 12 liter saucepan over high heat and wait until it boils. Cut the plant into 3 parts and throw it into the water.

Once the water boils, cook for another 2 minutes. Don't overcook it! It's better to cook for only 1 minute rather than 3 or more.

Pour water into a colander.

Place the fern in a pan. Squeeze the garlic through a garlic press, add pepper, coriander, pour in soy sauce and oil. Connect everything. Add salt as desired. Let it brew for several hours.

Give it to your guests to try and enjoy it yourself!

Fern stewed with pork

Prepare:

800g bracken fern
250g onions
100g soy sauce
5 heads of garlic
600g pork
vegetable oil
0.5 tsp hot ground red pepper

Chop the pork without lard into strips, cut the onion into half rings, and cut the fern into 4 pieces. Fry the meat in oil, add the onion and cook until done.

Place the chopped Orlyak in a frying pan. Add crushed or chopped garlic, soy sauce, red pepper, and table salt to taste. Mix everything evenly and simmer for about 8 minutes until done.